Spaghetti Alle Vongole

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Meanwhile, heat a drizzle of extra-virgin olive oil in a large pan over medium heat and add a clove of garlic (lightly crushed, in its skin).
3. Add the purged clams to the pan. Cover and let them open, then after a few seconds add a splash of white wine.
4. Once the clams have opened, remove the lid immediately to stop cooking. Strain the clam juice through a fine sieve and set aside.
5. Toast breadcrumbs in a separate pan with a little olive oil and a pinch of oregano until golden and crunchy. Set aside.
6. Cook the spaghetti in the boiling water until al dente.
7. When the pasta is almost ready, transfer it to the pan with the clams. Add a ladle of the filtered clam juice and, if needed, a little pasta water.
8. Add a generous amount of chopped fresh parsley and a handful of grated Parmigiano cheese. Toss vigorously to coat the pasta.
9. Remove the pan from the heat and add a knob of butter. Stir until it creates a creamy emulsion.
10. Plate the spaghetti, top with the reserved whole clams in their shells, a sprinkle of the toasted breadcrumbs, and extra parsley. Serve immediately.